I have searched and can find nothing that will do. I want to make a
creamy potato and ham soup. White rose potaotes and leftover roast
ham, here are ingredients I have on hand, some of which may work
well: one quart of half & half, fresh shallots, celery and carrots,
frozen baby peas, Ham Soup Base and many other Penzeys seasonings.
What I really need is soup making advice so that I end up with a
rather basic, creamy potato soup that has ham in it.

Advance Thanks, Picks

In article
>,
PickyJaz > wrote:

> I have searched and can find nothing that will do. I want to make a
> creamy potato and ham soup. White rose potaotes and leftover roast
> ham, here are ingredients I have on hand, some of which may work
> well: one quart of half & half, fresh shallots, celery and carrots,
> frozen baby peas, Ham Soup Base and many other Penzeys seasonings.
> What I really need is soup making advice so that I end up with a
> rather basic, creamy potato soup that has ham in it.
>
> Advance Thanks, Picks


Oh, yum! Making this up as I go along, Miss Jeanine, I would chop a
couple of those shallots and a rib of celery and set them to slowly
cooking in a couple tablespoons of butter. After a few minutes, stir in
a couple tablespoons of flour and cook that mixture for a couple
minutes.

While that's happening I would dice maybe four potatoes (peeled first)
and cook them in water to cover, plus about an inch, until tender *
maybe 5 to 10 minutes. Maybe add a teaspoon of that ham base seasoning.
Remove about half the potatoes and then whisk the roux into the pot with
the potatoes and liquid, bring it to a boil and simmer for a couple
minutes, mashing the potatoes as you stir it. I'd even use a stick
blender to smoothify it.

Add back the reserved potatoes and some chopped or diced ham, then stir
in about a cup of that half and half and heat piping hot. Don't boil
it. "Correct the seasoning" (add some freshly ground black pepper) and
serve with a crusty roll and a green salad.

Some might skip the roux part but I like the idea.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - pot pie
"What you say about someone else says more
about you than it does about the other person."

On Mar 22, 12:22*pm, Melba's Jammin' >
wrote:
> In article
> >,
> Oh, yum! Making this up as I go along, Miss Jeanine, (snip)
>Some might skip the roux part but I like the idea.
I like the roux part as well, but do you think that doubling
everything you've share could be okay? I have enough of all to make a
great amount, which I would freeze. Or would freezing not thaw and
reheat well?
....Picks.

On Sun, 22 Mar 2009 11:55:53 -0700 (PDT), PickyJaz >
wrote:

>I have searched and can find nothing that will do. I want to make a
>creamy potato and ham soup. White rose potaotes and leftover roast
>ham, here are ingredients I have on hand, some of which may work
>well: one quart of half & half, fresh shallots, celery and carrots,
>frozen baby peas, Ham Soup Base and many other Penzeys seasonings.
>What I really need is soup making advice so that I end up with a
>rather basic, creamy potato soup that has ham in it.
>
>Advance Thanks, Picks

Here's how I make my family's favorite creamy potato soup.

I sauté some finely diced onion in some butter in the soup pot I'll be
using. Here's where you could add your celery and carrots if you like.
While the onion are sautéing I peel and chunk up the potatoes needed.
These I add to the onion and stir around a bit.
I then add enough water or chicken broth, or a combination of the two,
depending what I have on hand, to the pot, just enough to barely cover
the potatoes. Cook at a low boil until the potatoes are soft enough to
put a fork through easily.

Using a potato masher mash the potatoes in the cooking liquid in the
pot. This will be very thick, almost like loose mashed potatoes. I
like a little texture in my potato soup so I don't mash it too smooth.
More liquid can be added to reach the consistency you desire. I then
stir in some cream cheese, in little chunks so it'll blend in easier.

This is the base that I make any variations on. Add any spices or
other ingredients you want from here.

I typically add sharp cheddar cheese and diced green chiles to make my
SIL's favorite soup.

Picky, everytime I see your name I have to smile because it reminds me
of this picture. I'ts one of my favorites.
http://i42.tinypic.com/2agkpk3.jpg

koko
--

There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 03/20

Wow! The soup is wonderful! I combined your two ideas and now have
about six quarts of really good, creamy, hammy, 'tato-ey, great
chowdah-like soup that pleases my every want. Overall I used 7 huge
white rose, 3 celery ribs, 4 Tbsp. unsalted butter, 8 oz. cream
cheese, 2 Tbsp. ham base, and over 3 cups of cubed ham and two cups of
half & half plus all the 'tato cooking water. Salt and fresh ground
white pepper as all was near ready, and I am pigging uot as I type.
Thanks so much for your quick suggestions, this is definately a do-
again!

> Picky, everytime I see your name I have to smile because it reminds me
> of this picture. I'ts one of my favorites.http://i42.tinypic.com/2agkpk3.jpg
koko, that's a hoot, thanks for sharing. I chose my nick because
I've been known as being quite picky since merely a toddler, and the
Jaz ending represents my initials.
....Picks

On Sun, 22 Mar 2009 19:24:02 -0700 (PDT), PickyJaz >
wrote:

>Wow! The soup is wonderful! I combined your two ideas and now have
>about six quarts of really good, creamy, hammy, 'tato-ey, great
>chowdah-like soup that pleases my every want. Overall I used 7 huge
>white rose, 3 celery ribs, 4 Tbsp. unsalted butter, 8 oz. cream
>cheese, 2 Tbsp. ham base, and over 3 cups of cubed ham and two cups of
>half & half plus all the 'tato cooking water. Salt and fresh ground
>white pepper as all was near ready, and I am pigging uot as I type.
>Thanks so much for your quick suggestions, this is definately a do-
>again!
>
>> Picky, everytime I see your name I have to smile because it reminds me
>> of this picture. I'ts one of my favorites.http://i42.tinypic.com/2agkpk3.jpg
> koko, that's a hoot, thanks for sharing. I chose my nick because
>I've been known as being quite picky since merely a toddler, and the
>Jaz ending represents my initials.
>...Picks

I am pleased it turned out so good. That just shows what a good cook
you are, we just threw a few things out there.

I'm glad you liked the picture.

koko
--

There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 03/20

In article
>,
PickyJaz > wrote:

> Wow! The soup is wonderful! I combined your two ideas and now have
> about six quarts of really good, creamy, hammy, 'tato-ey, great
> chowdah-like soup that pleases my every want. Overall I used 7 huge
> white rose, 3 celery ribs, 4 Tbsp. unsalted butter, 8 oz. cream
> cheese, 2 Tbsp. ham base, and over 3 cups of cubed ham and two cups of
> half & half plus all the 'tato cooking water. Salt and fresh ground
> white pepper as all was near ready, and I am pigging uot as I type.
> Thanks so much for your quick suggestions, this is definately a do-
> again!

It sounds rich and delicious. Are you going to freeze some?

--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - pot pie
"What you say about someone else says more
about you than it does about the other person."

On Mar 22, 10:08*pm, Melba's Jammin' >
wrote:
> In article
> >,
>
> *PickyJaz > wrote:
> > Wow! *The soup is wonderful! *I combined your two ideas and now have
> > about six quarts of really good, creamy, hammy, 'tato-ey, great
> > chowdah-like soup that pleases my every want. *Overall I used 7 huge
> > white rose, 3 celery ribs, 4 Tbsp. unsalted butter, 8 oz. cream
> > cheese, 2 Tbsp. ham base, and over 3 cups of cubed ham and two cups of
> > half & half plus all the 'tato cooking water. *Salt and fresh ground
> > white pepper as all was near ready, and I am pigging uot as I type.
> > Thanks so much for your quick suggestions, this is definately a do-
> > again!
>
> It sounds rich and delicious. *Are you going to freeze some?

On Mar 22, 10:08*pm, Melba's Jammin' >
wrote:
> In article
> >,
>
> *PickyJaz > wrote:
> > Wow! *The soup is wonderful! *I combined your two ideas and now have
> > about six quarts of really good, creamy, hammy, 'tato-ey, great
> > chowdah-like soup that pleases my every want. *Overall I used 7 huge
> > white rose, 3 celery ribs, 4 Tbsp. unsalted butter, 8 oz. cream
> > cheese, 2 Tbsp. ham base, and over 3 cups of cubed ham and two cups of
> > half & half plus all the 'tato cooking water. *Salt and fresh ground
> > white pepper as all was near ready, and I am pigging uot as I type.
> > Thanks so much for your quick suggestions, this is definately a do-
> > again!
>
> It sounds rich and delicious. *Are you going to freeze some?
Barb, along with my eating-while-typing-typos I neglected to say I did
use your roux tell, but I do want to freeze most of the soup into just
for me size. Is it okay to freeze this mix, or should I give in and
share it with the Marines?

Koko, thank you for the "good cook" compliment that my mother would
have loved hearing about me. I refused to learn anything about
cooking while in her care, and she was so very good at cooking. I
just try to use good go-together sense about cooking, but this potato-
ham chowder was a first make for me and the two of you gave me all I
needed to make it really special and good. Thank you both again, Picks

In article
>,
PickyJaz > wrote:

> On Mar 22, 10:08*pm, Melba's Jammin' >

> > It sounds rich and delicious. *Are you going to freeze some?

> Barb, along with my eating-while-typing-typos I neglected to say I did
> use your roux tell, but I do want to freeze most of the soup into just
> for me size. Is it okay to freeze this mix, or should I give in and
> share it with the Marines?

Picks, I didn't respond to your question about freezing it because I
just don't know. Do you have enough to freeze half for you and serve
half to your Marines? I would thaw the frozen portion slowly and I
guess I would heat it slowly, stirring often. If it doesn't have the
texture you want, I'm sure it will still be delicious.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - pot pie
"What you say about someone else says more
about you than it does about the other person."